Kiwi Lemon Jam

Well, it's Kiwi season so of course I have a bunch of kiwi's to play with. My first recipe is non other than a jam recipe, of course!

I think I found this recipe through Punk Domestics, but it's on a blog called Vanilla Garlic (makes me think of Garlic Ice Cream-if you've never tried it, I'd suggest once is good enough) anyway, I'm having a lot of fun reading it so go check it out.

This Chef, Garrett McCord, is out of Sacramento so we share the same seasons and local produce which means I'll be trying out a bunch more of his recipes for sure. I loved the idea of this recipe, with the marraige of Lemon & Kiwi, but after making it, the only problem I had is with how overly sweet it turned out so next time I make it (and as detailed in the recipe below), I'll probably increase the fruit and cut out some sugar.

I also made a few other changes like letting the kiwi & lemon macerate together overnight and I added a little pectin to firm it up a bit. I'm very happy with the end result and I must say, it is a very esthetically pleasing jam as well, so great for gift giving!

Kiwi Lemon Jam
Makes ~42 oz

4 lbs Kiwi (Peeled & Sliced in rounds)
2 C Unrefined Sugar
1 Lemon (Washed, De-seeded and diced)
2 Tbsp Low-Sugar Pectin

-In a large bowl mix sliced Kiwi with 1 cup of Sugar, set aside.
-In a food processor, pulse diced Lemon & 1 cup Sugar for about 1 min, let sit for about an hr.
-Mix Kiwi & Lemon sugars together and let macerate in the refrigerator overnight.
-Place fruit in a non-reactive pot and bring to a boil then lower to medium, add in Pectin and stir frequently until sugar is dissolved and fruit is mushy, about 15 mins.
-Ladle into sterilized jars and process for 10 mins. (or keep in refrigerator for up to 2 months) Water bath processed jam will keep in a cool dark place for about 1 year.

Apple Pie Jam

Ok, I keep meaning to make applesauce, apple butter and apple pie, but I just can't get over this apple pie jam! It's pretty wonderful stuff in a cup and makes making personal sized pies/turnovers a cinch, so I'm making another, bigger batch.

I highly recommend this one because its fall in a jar, and I so love the fall.


Many changes I made are very personal, most of which is the cut down on sugar. I use low-sugar pectin because I like to preserve the flavor of the fruit and this holds even more true for this jam. The original recipe is here at Mrs. Wheelbarrow's Kitchen, but you can see the significant changes in my version, and definitely for the better!

Apple Pie Jam
Makes ~52 oz
(recipe can be doubled or tripled)


4 C Crisp Apples (bout 6 depending on size, Peeled & Diced)
~1/2 C Water
2 Tbsp Lemon Juice
2 tsp Pumpkin Pie Spice
3 Tbsp + 1 tsp Low-Sugar Pectin
1 1/4 C Sugar (Divided)
1 C Brown Sugar

-Peel and dice the apples then pack firmly into a 2 cup measure.
-Add water in between all the apple pieces to fill to 2 cups, repeat (or use a 4 cup measure)
-Put the apples, water, lemon juice and spices in pot.
-Mix 1/4 C Sugar with Pectin and add to fruit, stirring until well combined.
-Bring the mixture to a full rolling boil that cannot be stirred down.
-Add both remaining sugars, stir well and bring back up to a full rolling boil for EXACTLY one minute while constantly stirring.
-Then turn on low and ladle into sterilized jars, cover and process for 10 mins.
-Enjoy on toast, as a turnover or hand pie, mixed with yogurt & granola, in oatmeal or on your pancakes!

And Yet Another Jam

Why so many Jams you ask, I know I've been on a crazy kick, we eat a lot of PB&J's and I love jams in tarts and on zucchini bread, over yummy french cheeses and even as a base for pizza (my Balsamic-Fig Jam pizza to come soon). So why not jam, there's so much yummy fruit around where we live and it just makes perfect sense. If you're over jammed, I apologize, but if you tried my jams you wouldn't be complaining:-) but don't worry the jams will slow down...I finally bought a food dehydrator and now I'm going crazy with that!

heh

Sorry I don't have a picture for you. Things have been super busy/crazy here and I thought it would be better to get a recipe out than to have pictures, but maybe not, you let me know and I'll take some pics!

Correction: Took a picture of the jam but it didn't come out too well so I edited it with some fun effects

(oh and about this particular jam, I think I may do some more jamming this summer cuz I'm on a roll, these jams just keep getting better!)

Strawberry-Cherry Jam
Makes ~52 ounces

4 C Strawberries (Huled and Chopped)
2 C Dark Sweet Cherries (Pitted & Chopped)
3.5 C Sugar
3 Tbsp + 1 Tsp Low Sugar Pectin
2 Tbsp Lemon Juice 

-Prep the Strawberries & Cherries and place in large stock pot with Lemon Juice & 1 C Sugar.
-If you have time, let the fruit macerate about 30 mins (I put mine in the fridge overnight only cuz I got tired) and then bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Use an immersion blender to mash up the fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Plum-Vanilla Bean Jam

Plums are falling off trees left and right, so if you have some or a friend has a tree, go pick them now and make this yummy jam!

This jam gave me a bit of a headache. My intent was to make it sans pectin but to no avail, after an evening of pure frustration, I broke down and added the pectin, and more plums since I originally added too much sugar to compensate for lack of pectin. Plums are suppose to have a lot of natural pectin in them but I used too many over-ripe plums and its just ripe or not so ripe plums that contain the firming agent. So if your plums are pretty ripe, be sure to add the pectin!

A hint of vanilla really goes well with this jam and livens it up a bit. I would suggest this as an ice cream topper or even a pie filling, as well as on toast or waffles!

(Organic) Plum-Vanilla Jam
Makes ~54 ounces

6 C Plums-Organic if available (Chopped)
3.5 C Sugar
3 Tbsp + 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

-Prep the Plums and place in large stock pot. (You can peel them if you like, I left the skins on)
-Cut the Vanilla Bean lengthwise and scrape the seeds out into the pot, then add the bean pods.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan, place the fruit in a food processor/blender, (but be sure to remove Vanilla Bean Pods before blending then return after) or use a potato masher and mash/puree fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Remove Vanilla Bean Pods if still in pot.
 -Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Cherry Port Jam

Next up in my summer jamming session is Cherry Port Jam. Bing cherries are all around and in perfect form so I have plans to also make cherry liqueur before they go away for the year.

This jam is divine. I would suggest using a bit nicer port (I used just a basic cooking port and not one of my yummy drinking ports like this one) it came out wonderful but a bit strong in smell, though not in taste..

Next time I make this recipe, I think I'll double the port but then reduce it in a separate pan then add the reduction to the jam...food for thought.

Cherry Port Jam
Makes ~52 ounces

6 C Dark Sweet Cherries (Pitted & Chopped)
3.5 C Sugar
1/4 C Port (High Quality)
3 Tbsp + 1 Tsp Low Sugar Pectin

-Prep the Cherries and place in large stock pot.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Use a potato masher and mash fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin & Port and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

More Jam

Pluots and Peaches are abound at all the local farmers markets. We bought so many last week that we couldn't eat them all before they started to over-rippen, so jam I did!

Wanting something a little different from just plain peach jam (of which I made a ton last year) I decided to throw in some vanilla bean and all I have to say is holey moley this ones a keeper!

This recipe made six 1/2 pint jars and one 4 ounce jar, but you could easily halve the recipe and make a small batch for your refrigerator, especially in you don't want to process the jam.

White Peach, Red Pluot & Vanilla Bean Jam
Makes ~52 oz

~4 White Peaches (Peeled & Diced)
~8 Red Pluots (Peeled & Diced)
4 C Sugar (Divided)
3 Tbsp & 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

Easy way to peel the fruit: Prepare a large bowl of ice water and a large pot of boiling water, each enough to cover the fruit. Place the whole fruit in the boiling water for about a minute, then, using tongs or slotted spoon, remove the fruit into the ice water. After cool, take each out and peel.

-Place 6 cups of prepared Fruit in a bowl with 1 cup of Sugar and mix in.
-Scoop the seeds out of the Vanilla Bean and into the Fruit, add the pod as well, mix together and let macerate for at least an hour, overnight if you have time.
-Mix 1 cup of Sugar with Pectin and set aside.
-Bring the Fruit/Sugar/Vanilla mix to a boil in a large pot over medium-high heat.
-Remove from heat, discard the vanilla bean pod and blend fruit with an imersion blender, in a regular blender or food processor.
-Return Fruit to heat with remaining 2 cups of Sugar and bring to a rapid boil.
-Add in Sugar/Pectin mix and bring back to a rapid boil for 1 minute.
-Pour into sterilized jars and process in water bath for 10 minutes.

Balsamic Fig Jam

Making another batch of jams this week and was inspired to try something different. One of my favorite appetizers (actually more of an indulgence) is French Brie with Fig Preserves, so I decided to try my own, with a twist!

Instead of using lemon juice I thought Balsamic Vinegar would be a wonderful marriage of flavors. I got the idea from a jam recipe I found online for raspberry fig port jam, I almost made it but changed my mind, the result being absolutely wonderful.

This jam will go with so many different dishes, polenta bites with goat cheese & fig jam, on a nice piece of perfectly grilled pork, a base for salad dressing or even as a topping for dessert, like over ice cream or on a tart, yum.

These jams are for sale in the 4oz ($4) and 8oz ($6) sizes, shipping available.

Balsamic Fig Jam
Makes ~ 52oz

2 lbs Figs (Chopped)
2 1/4 C Sugar (Divided)
1/2 C Balsamic Vinegar
1/8 Tsp Kosher Salt 
1 1/2 C Water
2 Tbsp Low-Sugar Pectin

-Combine Figs, 1 cup Sugar, Balsamic Vinegar & Salt in bowl, cover and let macerate in refrigerator for a few hours or overnight.
-Combine 1/2 cup Sugar & Pectin in small bowl, set aside.
-Add water and 3/4 cup Sugar to mixture and cook over medium heat, constantly stirring, until it boils rapidly for about 10 mins.
-Add in Pectin/Sugar and bring back to a rapid boil for 1 minute.
-Lower heat to low and let sit another 5 mins.
-Poor into sterilized jars and process in water bath, or store in refrigerator.

NRW 24: Tropical Carnitas (& a use for Pineapple-Mango Jam)

New Recipe Week 24: Slow Cooker Tropical Carnitas (& a use for my Pineapple-Mango Jam)

One of the recipients of my Pineapple-Mango Jam, Dr. Goldi, gave me this recipe using said jam. She said it was amazing and I couldn't wait to try it.

I did make a couple of changes, her's called for Root Beer, and I substituted with Beer & Brown Sugar and also semi-followed this recipe, but either way this was an amazingly yummy carnitas (or pulled pork) and super easy since you just toss everything in a slow cooker!

Tropical Carnitas
Serves 6

1.5 lbs Pork Shoulder or Tenderloin
1/4 C Onion (Diced)
1/2 Jalapeno (Diced)
1/4 C Beer (I used a Pale Lager)
1 Tbsp Brown Sugar
1 Tsp Dried Oregano (Crushed between fingers)
Salt & Pepper to taste

1/4 C Water
1/2 Pineapple-Mango Jam

-Heat slow cooker on high and place Pork on bottom of crock pot dish.
-Top with Onion, Jalapeno, Beer and sprinkle with Sugar, Oregano and S&P.
-Cover and cook on high for 4 hrs (or low for 7-8 hrs)
-After 4 hours, using tongs, pull meat apart, then add remaining Water & Jam, cover and cook another 1/2 hr on high.
-Serve as is or in burrito!

Jams for Sale

I now have my Jams available for purchase. I can offer free delivery if you're in Santa Cruz County or if I'm heading your way (Monterey/Bay Area) anytime soon. I can also ship them for a small fee.

Currently Available:

4 oz Jars for $3.50
Coming Soon


1/2 Pint Jars for $6
Organic Strawberry
Pineapple-Mango
Strawberry-Olallieberry (Mostly Seedless)


SOLD OUT:

Blackberry-Seedless (available July 2012)
Jalapeno Jelly (available July 2012)
Mango-Saffron
Organic Plum (available July 2012)

All made with low-sugar pectin, they are not super sweet so you can really taste the fruit!

Contact:
unicorniscreations@yahoo.com
or via Facebook

NRW 20&21: Two Mango Jams

Things have been really busy around here. Between event planning, home life, visits catching up with friends, and my son's bad teething episodes, I haven't been able to post as often as I'd like. As a matter of fact I missed my new recipe last week (didn't actually try a new recipe since most nights where short on time.)

So I was out shopping this week and found some absolutely beautiful mangoes (I bought 12), I also grabbed a pineapple and went home to figure out what to make with them.

Since I had so much fruit I decided to make some jams and made two different recipes this week, as well as making up some others I'll post about later. I made these jams in large batches and canned them using a water bathh, but you can easily make these in small batches and put in your fridge in air tight containers.

I'm very excited about these jams and the taste tests were so yummy, my friends are going to be very happy when I hand these out!

I have both of these Jams for sale here

New Recipe Week 20: Pineapple-Mango Jam
Adapted from Food.com
Makes 3 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

2 C Fresh Pineapple (Skinned, cored & diced small)
2 Lemons (Juiced)
2 1/4 C Sugar (Divided)
3 Tbsp (or 1 Box) Low or No Sugar Pectin

-Prep the Mangoes & Pineapple and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 3/4 cups of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

New Recipe Week 21: Mango-Saffron Jam
Adapted from Food.com
Makes 2.5 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

1 Lemon (Juiced)
4 Saffron Threads
1 1/3 C Sugar (Divided)

2 Tbsp (or 2/3 Box) Low or No Sugar Pectin

-Prep the Mangoes and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 cup of Sugar and Saffron Threads to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/3 cup Sugar & Pectin and set aside.

-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.